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I did equal flameout/hopstand/dryhop 30min HopStand @ 160 6.5 gal batch (6 in fermenter), total hops:12 oz One of my next experiment will be hopstanding at 180 to see if there is really a difference. I see many ppl whirlpooling at 180. I think I did it once and saw no difference in tasting.

Brewing this recipe again this monday, same OP updated version but going with Nelson Sauvin/Galaxy/Simcoe WY1318 (1st generation) 200Cl:100So4 Gonna push the chloride higher and higher to see where's my limit. Brewed another version 2 weeks ago with Amarillo/Citra/Mosaic (I was out of galaxy)...

I made Brau's updated recipe 3 times with Vermont ale. I ran out of Galaxy so I switched it for Eldorado and the other one for Apollo and I can certify that my beer was cloudy as hell even after 5 weeks in the keg. This recipe/process is working very well... for me at least...

-Flaked Oats -Flaked Barley -Flaked wheat

582 sulfate is pretty high if you are new to water chemistry. I'd say try the pale ale profile in bru'n water first. It's a good starting point for IPA at around 300 ppm Sulfate. Edit: ph 5.3-5.4 is good for this recipe.

I switched comet for amarillo

Well, I read every single post in this thread and to me, post #2967 was the best of all. https://www.homebrewtalk.com/showpost.php?p=6791071&postcount=2967 The bobbrews process is what I do now when I want to clone this beer on a homebrew scale. You should really give it a try. Cheers

This keg is about to be kicked... It was so good that I am gonna brew this exact grainbill recipe again but I have 3 oz of Nelson Sauvin that is waiting to be used. I never used Nelson Sauvin before what do you think about Citra/Mosaic/Nelson Sauvin ???

I did this exact same recipe 3 weeks ago. Kegged it last Saturday and I must say that this is my best recipe for an NEIPA. I went with 113 Sulfate and 171 Chloride. My next water profile will be the one from your updated post: Ca = 100 Mg = 5 Na = 13 Sulfate = 147 Chloride = 80 Bicarbonate = 16...

Brewing this exact same recipe this Sunday with my Grainfather. I was wondering why I read everywhere that water profile for NEIPA use a high ratio of chloride to sulfate. Is this only for the "low" sulfate ''bitterness'' ? Gonna brew this with your water profile for sure. I am using it in...

I always pitch low and get the temp up. I am running Vermont ale at 63F for 1 week and get the temp up slowly to reach 70-71F You can read this post: Heady Topper Clone https://www.homebrewtalk.com/showthread.php?t=390082

Just got some TYB Vermont ale and got everything except comet. Do I need to switch it for Amarillo? I am heading for no boil hops and no flameout hops as stated up there. Thanks

Finally I went with 0.75 lbs. I will post the result in 2 months.

Brewing this All Grain recipe this Thursday. I scaled it to 6Gal batch with Beersmith and I'm still debating if I put 0.75lbs of lactose or 1lbs. The only change is that it will be fermenting with US-05. Anything else is the original recipe. Any Hints?

I actually got a starter of it on the stir plate that will be pitch tomorrow. I'm brewing the MACC IPA from brulosophy.com... I never tasted TYB Vermont ale. Planning to ferment it at 66F for 4 days and raise it gradually to 71-72F until it's done. I'll post the result in 3 weeks

I have one Vial of Vermont Ale that will expire february 11. I cannot brew until mid march. What kind of starter should I make to get this yeast survive until mid march? 1) Make a 1.035 gravity 0.5L starter in a 2L flask with stir plate that should bring the starter to about 120billion cells...

I brewed an all Mosaic/Maris Otter SMaSH 2 months ago with S-04 and I must say that it is very very much on the side of tropical fruits. This hops is so intriguing and complex when you smell it, that I needed to know what it tasted in a SMaSH. Mango and papaya are 75% of the flavor in my beer...

I think it's tasting for like 30-35 IBUs. It's very smooth and not bitter at all. You don't really get the bitterness and that's what I wanted. Here's picture of the final product. Kegged December 4.

I brewed an all Mosaic/Maris Otter SMaSH 1 month ago with S-04 and I must say that it is very very much on the side of tropical fruit. This hops is so intriguing and complex when you smell it that I needed to know what it tasted in a SMaSH. Mango and papaya are 75% of the flavor in my...

Pro -Very easy to clean -Harvesting yeast is a joke (I collect slurry and keep it in fridge until the next brew, no washing needed) -CO2 transfer without any worry about the pressure. -Dry hop is easy and it can be a primary and a secondary vessel. -I don't need a fridge or a freezer to control...